Fiery Mediterranean Chicken with Cucumber Salad (Printable)

Spicy grilled chicken paired with cool cucumber salad for a perfect Mediterranean meal.

# What You Need:

→ Chicken & Marinade

01 - 4 boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 2 tbsp lemon juice
04 - 2 garlic cloves, minced
05 - 1 ½ tsp smoked paprika
06 - 1 tsp ground cumin
07 - 1 tsp dried oregano
08 - 1 tsp crushed red pepper flakes
09 - 1 tsp salt
10 - ½ tsp black pepper

→ Cucumber Salad

11 - 1 large cucumber, diced
12 - 1 cup cherry tomatoes, halved
13 - ¼ red onion, thinly sliced
14 - ¼ cup Kalamata olives, pitted and sliced
15 - 2 tbsp fresh parsley, chopped
16 - 2 tbsp extra-virgin olive oil
17 - 1 tbsp red wine vinegar
18 - Salt and black pepper, to taste

→ Garnish

19 - Lemon wedges
20 - Additional fresh parsley

# How-To:

01 - Combine olive oil, lemon juice, garlic, smoked paprika, cumin, oregano, red pepper flakes, salt, and black pepper in a large bowl. Add chicken breasts and toss to coat thoroughly. Marinate for at least 15 minutes or up to 2 hours for deeper flavor penetration.
02 - Preheat grill or grill pan over medium-high heat. Place marinated chicken on the hot surface and grill for 6 to 7 minutes per side. Cook until internal temperature reaches 165°F and juices run clear. Transfer to a plate and let rest for 5 minutes before slicing.
03 - In a separate large bowl, combine diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, and chopped parsley. Drizzle with extra-virgin olive oil and red wine vinegar. Toss gently to combine and season with salt and black pepper to taste.
04 - Slice the rested chicken against the grain. Arrange over or alongside the cucumber salad. Garnish with fresh lemon wedges and additional chopped parsley if desired. Serve immediately while chicken is still warm.

# Expert Advice:

01 -
  • The smoky heat from the marinade creates this incredible crust that makes every bite exciting
  • That cool crisp salad cuts right through the spice like a refreshing breeze
  • Everything comes together in under an hour but tastes like you spent all day cooking
02 -
  • Dont skip the resting time after grilling, cutting too soon lets all the moisture escape
  • The salad can sit for 15 minutes before serving, it actually gets better as the flavors meld
  • If your chicken breasts are thick, slice them horizontally before marinating for quicker cooking
03 -
  • Pat the chicken dry before adding it to the marinade, this helps the spices stick better
  • Let your grill pan get properly hot before adding the meat, those sear marks lock in flavor
  • Crush the red pepper flakes between your fingers before adding them to release their oils

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